In this class, we take a deep dive into all things beef.  We will cover the butchery and trimming of a whole ribeye, separating it into two distinctly different steaks.  From there, you will learn two methods of preparation and why we would choose one over the other.  To offset the relative ease of getting a ribeye right, we will also focus on a tougher cut of beef and why the modern method of sous vide reigns supreme when preparing the perfect flank steak.  Lastly, we’ll cover the basics of sauce-making and how to make your beef stand out from the rest!

Full menu

-Reverse Seared Ribeye Filet with Rosemary Pink Peppercorn Compound Butter

-Pan-Roasted Ribeye Spinalis with Beef Fat Roasted Potatoes

-Sous Vide and Grilled Flank Steak with Argentine Chimichurri